Lemon Shrimp with Pasta is a quick and delicious dinner idea the whole family will love. Not a fan of seafood, nor problem, check out this simple yet flavorful recipe that can be adjusted to your family's taste. Ready in about 30 minutes, makes this dish perfect for busy weeknight dinners.
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Table of contents
Why we love this recipe
- The recipe can easily be adjusted to make a delicious lemon pasta that is perfect for those that do not like shrimp. See my Mom Tip below.
- Chicken can easily be substituted for the shrimp.
- This recipe is simple and uses basic ingredients, and can easily be cut in half for date night!
- We love any recipe that goes well with garlic bread!
About shrimp
Shrimp is a really good choice for busy weeknights or whenever you need a quick meal. I like to pick up a bag or two of frozen shrimp when my local grocery store has it on sale. There is almost always at least one bag in my freezer.
Thawing Shrimp
Thawing frozen shrimp is really simple, either place the desired amount of shrimp in the refrigerator overnight, or thaw the shrimp under cold running water. If needed, peel and devein the shrimp before cooking. Make sure the pat the shrimp dry with a paper towel.
Cooking Shrimp
To cook the shrimp, heat a large skillet over medium-high heat. Add some olive oil, and or butter to the skillet. Lay the shrimp in a single layer in the pan and season shrimp with desired seasoning.
Shrimp cooks fast, so it will only take about 2-3 minutes per side to cook. When the first side turns pink, flip them over to cook the second side.
Shrimp Size
Shrimp comes in various sizes, for this recipe I like to use the 21-25 size shrimp. That means there will be approximately 21-25 shrimp per pound. Smaller or larger shrimp can be used, just make sure to adjust the cooking time.
Ingredients Needed
- Shrimp - Thawed, peeled and deveined. Size 21-25 (21 to 25 shrimp per pound) works well for this recipe.
- Spaghetti - You can also use thing spaghetti or angel hair pasta.
- Olive Oil
- Butter
- Lemon - You will need both the lemon juice and zest of the lemon.
- Garlic - Fresh is always best, but pre-chopped jar garlic will also work. If you are a real garlic lover, use as much as you like!
- Salt & Pepper
- Red Pepper Flakes - Adjust the amount for the amount of heat you would like to add to this dish.
- Fennel Seeds
- Fresh Parsley - Chopped.
- Parmesan Cheese - Not shown above, but can be used on the finished dish.
Step-by-step recipe directions
Cook the pasta before starting the shrimp.
- Heat a large pot of water. When the water boils, cook spaghetti according to package directions.
- When the pasta is done, reserve about 1 cup of cooking liquid. Drain the pasta and set aside.
- While the pasta is cooking, you can peel and devein the raw shrimp. Zest and juice the lemon. Chop the fresh parsley and garlic.
- Heat a large skillet or pot over medium heat to medium-high heat.
- Add the olive oil and butter.
- Once the butter has melted, add the red pepper flakes and fennel. Cook and stir for a few seconds.
- Add the shrimp and garlic. Spread the shrimp so that it is a single layer covering the bottom of the pan.
- When the shrimp start to turn pink stir it and spread it out in a single layer again. Add the salt, pepper, lemon zest, and the lemon juice.
- The shrimp will take about 2-3 minutes per side to cook.
- Next, add the cooked pasta along with the fresh parsley. Stir well. If you need more liquid, use some of the reserved pasta water.
- Serve the Lemon Shrimp Pasta topped with more fresh chopped parsley and Parmesan cheese if desired.
Mom Tip
To make a flavorful Lemon Spaghetti, remove the shrimp from the pan before tossing the pasta with the lemon garlic sauce. Serve the shrimp on top of the pasta to those who want it. (note: if anyone in your family has a seafood allergy, try this recipe with chicken in place of the shrimp)
Other shrimp recipes you might like
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Recipe
Lemon Shrimp Pasta
Ingredients
- 8 ounces Pasta (spaghetti works well) cooked
- 1 cup Water reserved from pasta water
- 1 tablespoon Olive Oil
- 2 tablespoons Butter
- ¾ teaspoon Fennel Seed
- ½ teaspoon Red Pepper Flakes
- 2 pound Shrimp cleaned, peeled, and deveined
- 3 cloves Garlic chopped, more to taste
- 1 teaspoon Salt or to taste
- ¼ teaspoon Black Pepper
- 1 Lemon zest and juice needed
- 1 tablespoon Parsley fresh, chopped
- Parmesan Cheese optional for topping before serving
Instructions
- Cook spaghetti (pasta) according to package directions.
- When the pasta is done, reserve about 1 cup of the liquid. Drain the pasta and set aside.
- Heat a large pan over medium heat to medium-high heat.
- Add the olive oil and butter.
- Once the butter has melted, add the red pepper flakes and fennel seed. Cook and stir for about 30 seconds.
- Add the shrimp and garlic. Spread the shrimp so that it is a single layer covering the bottom of the pan.
- When the shrimp starts to turn pink stir it and spread it out in a single layer again.
- Add the salt, pepper, lemon zest, and the lemon juice. Stir and cook until the shrimp is done. The shrimp will take about 2-3 minutes per side to cook.
- Next, add the cooked pasta along with the fresh parsley. Stir well. If you need more liquid, use some of the reserved pasta water.
- Serve the Lemon Shrimp Pasta with more chopped parsley and shredded Parmesan Cheese if desired.
Notes
Nutrition
This recipe was inspired by 2 different recipes seen on The Rachel Ray tv show.
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